From producer, José Giraldo, check out this sweet new Pink Bourbon!
Las Marías Estate is the third-generation legacy of José Giraldo, a farmer who transformed his family’s farm from commercial coffee production into a hub of genetic research and ultra-specialty coffee innovation. Working alongside his wife, María Rivera, José has spent the last decade refining every aspect of cultivation and processing to produce competition-grade coffees that have captured the attention of baristas, roasters, and coffee enthusiasts worldwide.
This coffee comes to us by way of José’s processing center at El Danubio, where he applies his science and techniques to some of the finest Pink Bourbon cherries grown in Huila. The process starts with ripe cherry that has been trucked overnight from Huila to Quindío, about a 10 hour drive. Once at El Danubio, the cherries are rinsed and placed into an anaerobic chamber for 24 hours. The next day, the coffees are pulped and placed back into the anaerobic chamber for 24 hours. Then, the coffees are washed and placed back into the anaerobic chamber for 24 hours. Finally, they’re washed and placed out to dry on raised beds until achieving the desired moisture and water activity, which usually takes up to three weeks.
The resulting cup is some of the finest expression of the pink bourbon variety that we have found. Bright florals, crisp acidity and a lingering, bodied sweetness that keeps drinkers coming back for more.
From producer, José Giraldo, check out this sweet new Pink Bourbon!
Las Marías Estate is the third-generation legacy of José Giraldo, a farmer who transformed his family’s farm from commercial coffee production into a hub of genetic research and ultra-specialty coffee innovation. Working alongside his wife, María Rivera, José has spent the last decade refining every aspect of cultivation and processing to produce competition-grade coffees that have captured the attention of baristas, roasters, and coffee enthusiasts worldwide.
This coffee comes to us by way of José’s processing center at El Danubio, where he applies his science and techniques to some of the finest Pink Bourbon cherries grown in Huila. The process starts with ripe cherry that has been trucked overnight from Huila to Quindío, about a 10 hour drive. Once at El Danubio, the cherries are rinsed and placed into an anaerobic chamber for 24 hours. The next day, the coffees are pulped and placed back into the anaerobic chamber for 24 hours. Then, the coffees are washed and placed back into the anaerobic chamber for 24 hours. Finally, they’re washed and placed out to dry on raised beds until achieving the desired moisture and water activity, which usually takes up to three weeks.
The resulting cup is some of the finest expression of the pink bourbon variety that we have found. Bright florals, crisp acidity and a lingering, bodied sweetness that keeps drinkers coming back for more.
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